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Melinda’s Mango Salsa

Melinda’s Mango Salsa

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Course: Dip and Salsa


  • 3-4 ripe mangoes, diced
  • 1.2 red onion, diced
  • 3 green onions, chopped
  • ¼ cup cilantro, chopped
  • ½ cup Melinda’s Mango Hot Sauce
  • 1 lime, juiced
  • ½ tsp Kosher salt or sea salt


  • Peel mangoes then dice, place in a mixing bowl
  • Add the Melinda's Mango habanero pepper sauce, onions diced and trimmed, add cilantro, garlic and a squeeze of fresh lime juice.
  • Cover and refrigerate for 1 hour, you can serve immediately, if you wish. Great with an assortment of corn and plantain chips. Makes a great garnish for fish and chicken.